Pink Champagne Cake

4.5
(2)

Moist pink cake is sandwiched between smooth layers of real cream and a thin layer of rich frosting seals the deal. Little splashes of champagne help give this cake a delicate evanescence that is sure to be a show stopper. This is a great cake to serve for birthdays, showers, or for any very special occasion. Guests will rave for the recipe. Keep cake refrigerated.

1
Prep Time:
30 mins
Cook Time:
29 mins
Additional Time:
30 mins
Total Time:
1 hrs 29 mins
Servings:
10
Yield:
1 8-inch layer cake

Ingredients

Cake:

  • 1 (18.25 ounce) package white cake mix (such as Duncan Hines®)

  • 1 ⅓ cups pink Champagne

  • 3 eggs

  • cup vegetable oil

  • 3 tablespoons cherry juice

  • 3 drops red food coloring

Filling:

  • 1 ½ cups heavy whipping cream

  • ½ (3 ounce) package instant white chocolate pudding mix

  • 1 tablespoon confectioners' sugar

  • 1 tablespoon half-and-half

Frosting:

  • 2 ½ cups confectioners' sugar

  • ½ cup softened butter

  • ¼ cup half-and-half

  • 2 tablespoons pink Champagne

  • 2 tablespoons cherry juice

  • 1 teaspoon vanilla extract

Topping:

  • ½ (4 ounce) bar white chocolate, shaved into curls, or to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

  2. Blend cake mix, 1 1/3 cup pink Champagne, eggs, and vegetable oil together in a large bowl until moistened, about 1 minute. Add 3 tablespoons cherry juice and red food coloring; beat at medium speed until smooth, about 1 minute. Divide batter between cake pans.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely, 25 to 30 minutes.

  4. Beat heavy cream with an electric mixer until peaks form. Sprinkle white chocolate pudding mix over cream; beat until thoroughly mixed. Mix in 1 tablespoon confectioners' sugar and 1 tablespoon half-and-half until filling is smooth.

  5. Spread filling over 1 cake layer and place second layer on top.

  6. Beat 2 1/2 cups confectioners' sugar and butter together with an electric mixer until combined. Mix in 1/4 cup half-and-half, 2 tablespoons pink Champagne, 2 tablespoons cherry juice, and vanilla extract until frosting is smooth and spreadable.

  7. Spread frosting over cake. Top cake with white chocolate shavings. Chill until serving.

Cook's Note:

If frosting appears too thick, add small amounts of half-and-half to get a spreading consistency.

Editor's Note:

The directions for making cake layers are based on the particular brand mentioned. Follow instructions on box if using a different brand. Choose a cake mix without pudding added.

Nutrition Facts (per serving)

712 Calories
40g Fat
79g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 712
% Daily Value *
Total Fat 40g 51%
Saturated Fat 18g 91%
Cholesterol 133mg 44%
Sodium 463mg 20%
Total Carbohydrate 79g 29%
Dietary Fiber 1g 2%
Total Sugars 65g
Protein 6g
Vitamin C 2mg 12%
Calcium 159mg 12%
Iron 1mg 7%
Potassium 180mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.